Do you want to wash the casing you bought? You'd better clean it.
If you want the pickled sausage to be fragrant and can be stored for a long time, remember to wash the casing when filling the sausage!
Although the casings are very clean, they are all processed with clean water and then flooded with salt. You don't need to wash them, just wash the salt. However, normal casings will have a little taste, so it is better to wash them and use them with confidence.
How to clean the casing we bought? First of all, we should prepare a bottle of high-alcohol liquor. Remember that if the liquor is brewed from pure grain, many people in the countryside brew it themselves, so it is very cheap. Most of the casings we bought before were washed with salt, but in order to make the meat ferment better, it is not possible to wash more casings with salt. It's best to soak it in white wine once, and the sausage will become more elastic. Moreover, the wine already contains various trace elements and flavor substances in it, and the longer the sausage is stored, the more fragrant it will be.
Casings soaked in wine will not absorb the moisture in the air. There is no doubt that the pores on the casings have been closed by wine, so don't worry that the pickled sausages will be sour. After soaking the casing, there should be some wine left, or you can pour it into the stuffing and add a little sesame oil to make the sausage more flavor. When filling sausage, remember to compact the meat of sausage tightly, and there can be no air left.
What is sausage casing made of? Generally, pig small intestine or sheep small intestine is chosen to make sausage casing during enema. But in fact, vermicelli (pig intestines thicker than small intestines) can also be used to make casings, and because vermicelli is thick enough, it is not easy to break when scraping casings, and it is easier to master than using small intestines. Casings can be bought in places where pork is sold in the free market. When you buy it, you must pay attention to a complete intestine, and there must be no broken place in the middle.
Tip: Another question is whether the casing should be dry or wet. In fact, both are the same. After buying the pig small intestine, just tear off the white oil on it and clean it, and you can use it, whether you scrape the meat or not. Dry casings are better to store, so wet and dry casings still depend on specific needs.
Can sausage casings be eaten? It depends on the specific situation. If sausages are made of natural casings, they are naturally edible. In addition to filling sausages, casings are also excellent in dishes, such as fried casings with green peppers. However, if it is made of artificial casings, except the collagen casings, nothing else can be eaten. Others are made of plant fibers and plastics.
Tips: tell whether it is a real film. Some sausages are edible in casing (that is, small intestine) and some are inedible in PVC. The best identification method is to take a little and burn it with fire. Those with plastic flavor can't be eaten, and those with burnt meat flavor are no problem. Also, the plastic casing is completely transparent and both ends of the sausage will be sealed with metal buckles because of its flexibility.